In a large bowl stir together 1-3/4 cups of the flour and the salt. Make a well in the center of the flour mixture.
In a small bowl combine egg yolks and whole egg, the water, and oil. Add the egg mixture to the flour mixture, stirring to combine.

Tip: The dough will be sticky at this point. That's OK; it will become smooth as you knead it.

3. Knead the Dough

Sprinkle a clean kneading surface with the remaining flour. Turn dough out onto floured surface. Knead the dough until it is smooth and elastic (8
to 10 minutes total).

Tip: To knead dough, fold the dough and then push it with the heel of your hand. Turn the dough and repeat folding and pushing until the dough reaches
a smooth and elastic consistency.

Cover the dough and let rest for 10 minutes.

Tip: You can make the dough in advance to this point. Transfer the dough to an airtight container; freeze up to 3 months. Thaw completely in the
refrigerator, then continue with the next step.

4. Roll the Dough

Divide the dough into four equal portions.
On a lightly floured surface, roll each portion into a 12x9-inch rectangle. (Or pass it through a pasta machine until 1/16 inch thick.)
Dust both sides of the dough portions with additional flour.
Let the dough stand, uncovered, about 20 minutes.

5. Cut the Noodles

Loosely roll the dough into a spiral.
Cut the spiral crosswise into 1/4-inch-wide strips.
Unroll the strips to separate.
Cut the strips into 2- to 3-inch lengths.
At this point you can cook the noodles immediately, or dry and store them (see next steps).

6. To Store Cut Noodles

Spread the noodles on a wire cooling rack.
To store in the refrigerator: Let the noodles dry for 2 hours. Place in an airtight container and chill for up to 3 days.
To freeze: Dry the noodles for at least 1 hour; place them in a freezer bag or freezer container and freeze for up to 8 months.

Thank you for sharing this! It looks super easy with the way you laid it out.
The only homemade noodles I've attempted are closer to little dumplings for chicken noodle soup. These just seem to be a bit more refined.

the key when making homemade noodles is to get them thin enough without them being too thin... when I first started making noodles I was making them
too thick - kind of like your dumplings... it just takes a bit of practice usually by the 3rd or 4th time you make them you get the thickness part
down pat for regular noodles.

For soups and things I will often add a bit of thyme or basil to my noodles - just a little - and always depending on what kind of dish I am adding
the noodles to. That is something you can experiment with later after you have the making of the noodles down pat!

In the end though, making fresh pasta is really easy... just gotta learn it!

My daughter and I used to make our own homemade egg noodles and homemade spaghetti.
We'd make the dough together and run it through a pasta machine.
(it's not a real machine, it's a handcranked thing that cuts the noodles nicely).

We'd make 'nests' of the spaghetti noodles and keep them for later.

MAN ... homemade spaghetti noodles are SO MUCH BETTER than the ones in the store.

I can't have spaghetti anymore, but those were some fun times with my daughter.

Do you ever make flavored pasta? I haven't made it in a while due to not having a food processor but I think "Santa" is bringing me one this year.
lol

I loved making spinach fettuccine or basil pesto fettuccine. I also made about a dozen lasagnas a while back that were made with herb flavored
noodles.

Here is a recipe I posted a while back on making bow tie pasta. It's time consuming but I love people's reaction when they are eating it and you
tell them you made it.

My roommate at the time, his gf came by and was in awe that i was making bow tie pasta. She just kept staring and saying
"oh wow." I won't lie it made me feel good. I enjoy cooking but I also enjoy hearing people's reactions to what i have made.

I see you use all purpose flour. Do you ever use semolina or pasta flour? I use the Red Mill Semolina flour. It's a tad expensive but I find it gives
the best pasta flavor and isn't as starchy as regular flour.

I will be making some pasta in the next month. My husband comes home from overseas this week and that is one thing he always requests when he is home,
that and my homemade alfredo sauce.

Do you ever make flavored pasta? I haven't made it in a while due to not having a food processor but I think "Santa" is bringing me one this year.
lol

I loved making spinach fettuccine or basil pesto fettuccine. I also made about a dozen lasagnas a while back that were made with herb flavored
noodles.

Here is a recipe I posted a while back on making bow tie pasta. It's time consuming but I love people's reaction when they are eating it and you
tell them you made it.

My roommate at the time, his gf came by and was in awe that i was making bow tie pasta. She just kept staring and saying
"oh wow." I won't lie it made me feel good. I enjoy cooking but I also enjoy hearing people's reactions to what i have made.

I see you use all purpose flour. Do you ever use semolina or pasta flour? I use the Red Mill Semolina flour. It's a tad expensive but I find it gives
the best pasta flavor and isn't as starchy as regular flour.

I will be making some pasta in the next month. My husband comes home from overseas this week and that is one thing he always requests when he is home,
that and my homemade alfredo sauce.

Have you ever made gnocchi??

I do the herb flavored pasta but don't get much more ingenutive than that. As far as using semolina yes, I used to prefer it but now that I don't
live near the Amish semolina is way too expensive, so now I just use flour. Your right though, the semolina gives it a bit nicer flavor.

No I have not made gnocchi.. do you? Do you have a recipe for it you can share?

I think our times in the kitchen with our kids are the best! I have the best memories of my daughter when we would be in the kitchen together... she
always was a great help and there were definitely some fun times there!

Yea Semolina is not cheap. I do prefer it when making my lasagna though.

I am making gnocchi in the next week. My husband wants it so I'm researching the best recipe for it. When I make it I'll post a thread on here and a
link to that recipe and what I added to it if anything.

This content community relies on user-generated content from our member contributors. The opinions of our members are not those of site ownership who maintains strict editorial agnosticism and simply provides a collaborative venue for free expression.